44 



D. M. FERRY & CO., DETROIT, MICH 



Very useful for flavoring soups and 

 stews and for garnishing. The green 

 leaves are used for flavoring or they 

 may be dried crisp, rubbed to a pow- 

 der, and kept in bottles until needed. 



CULTURE — Parsley requires rich, mellow soil. The seed is 

 even slower than parsnip in germmating and should be sown as 

 early as possible in the spring, in drills one to two feet apart, and 

 when the plants are weU up thin to one foot in the row. When the 

 plants are about three inches high cut off all the leaves: the plant 

 will stai't a new growth of leaves which will be brighter and better 

 curled, and if these turn dull or brown thej* can be cut in the same 

 way: everj- cutting will result in improvement. The moss curled 

 variety makes beautiful border plants. 



PLAIN. Leaves flat, deeply ciit but not curled. It is often pre- 

 ferred on account of its very dark color and because of its hardi- 

 ness but especially because of its superiority for flavoring, while 

 the curled sorts' are more extensively iised for garnishing. 

 Pkt. 5c; Oz. 10c; 2 Oz. 15c; ^ Lt». 20c; Lb. oOc. 



Champion Moss Curled Parsley. 



CHAMPION MOSS CURLED. A compact 

 growing, finely cut and densely curled variety, 

 of a deep green color. 0\\-ing to its fine color 

 and handsome foliage, it is one of the most popu- 

 lar sorts. Pkt. oc; Oz. 10c; 2 Oz. loc; HLh. 2oc; 

 Lb. 75c. 



Plain Parsley. 



FINE TRIPLE CURLED OR MYATT'S GARNISHING. 



A flue, free growing but not large variety. The leaves are bright 

 pale green and exceedingly handsome. Greatly prized for gar- 

 nishing and table decoration. One of the best for market or 

 private gardens. Pkt. 5c; Oz. 10c; 2 Oz. 15c; H Lb. 20c: Lb. 60c. 



Turn:p-Rooted or Hamburg Parsley. 



TURNIP=ROOTED, OR HAMBURG. The root is the 

 edible portion of this variety and resembles a small jiarsnip 

 both in color and shape. Flesh white, a little dry, and having 

 a flavor similar to kohl rabi. Foliage same as plain parsley. 

 Tery hardy and should be cultivated like parsnip. Extensive- 

 ly grown and used for flavoring soups, etc. Pkt. 5c; Oz. 10c; 

 2 Oz. 15c; %Lb. 20c; Lb. 50c. 



The value of the Parsnip as a culinary vegetable is well 

 kno'Vi'n, but is not generally appreciated at its full value for 

 stock feeding. On favorable soil it yields an immense crop of 

 roots, which are more nutritious than carrots or turnips and 

 particularly valuable for dairy stock. 



CL'LTURE — Parsnips do best on a deep. rich, sandy soil, but 

 will make good roots on any soil which is deep, mellow and 

 moderately rich. Fresh manure is apt to make the roots coarse 

 and ill shaped. As the seed is sometimes slow to germinate, it 

 should be sown as early as possible in drills two feet to two and 

 one-half feet apart; cover one-half inch deep and press the soil 

 firmly over the seed. Give frequent cultivation and thin the 

 plants to five or six to the foot. 



LONG WHITE DUTCH. OR SUGAR. Roots very long, 

 white, smooth, tender and of most excellent flavor. Very 

 hardy and will keep through winter without protection. 

 Pkt. 5c; Oz. 10c; 2 Oz. 15c; h Lb. 20c; Lb. 50c. 



HOLLOW CROWN, OR GUERNSEY. Root white, 

 very tender, with a smooth, clean skin. The variety is easily 

 distinguished by the leaves growing from a depression on the 

 top or crown of the root. Pkt. 5c; Oz. 10c; 2 Oz. 15c; 



top 

 % Lb. 



20c; Lb. 50c. 



